Great Recipes For This Summer Veggie!

Planning to grow some zucchini this summer? We have some great recipes to share with you so you can enjoy this delicious vegetable. If you happen to grow too many, the great news is zucchini can easily be frozen for the winter. Simply shred and bag into 1 cup to 2 cup servings. Use in breads, cakes or meat loaves. Substitute shredded zucchini for half of the ground beef in Mexican recipes, spaghetti sauces, meat loaves or meatballs.
Tawra Kellam

Zucchini Saut?
1 pound small zucchini
1 tablespoon olive oil
1 onion, cut thin
1 clove garlic, chopped
1/4 teaspoon thyme
Salt and pepper to taste

Saut? zucchini in olive oil for three minutes. Remove from heat and add onion and garlic. Saut? two minutes. Add zucchini to skillet and season with salt, pepper and thyme. Serve warm. Makes four servings.

Per serving: 6g carbohydrates; 2g fiber; 2g protein; 4g fat; 57 calories

Chicken Cacciatore
3 pounds chicken pieces
2 tablespoons olive oil
2 cans (14 ounces) stewed tomatoes
2 cups mushrooms, sliced
1 cup zucchini, sliced
1 teaspoon fresh basil, crushed or 1/4 tsp dried basil
Salt and pepper, to taste
4 cups pasta, cooked

Brown chicken in oil, 10 minutes, turning occasionally; drain. Add the rest of the ingredients except pasta. Cover and simmer 25 minutes. Serve over pasta. Serves six.

Per serving: 63g carbohydrates; 4g fiber; 40g protein; 29g fat; 679 calories

Zucchini Cake
2 cups flour
1 teaspoon salt
2 cups zucchini, grated
1 1/4 cups sugar
1 1/4 teaspoon baking soda
1 teaspoon cloves, ground
1 teaspoon nutmeg, ground
1 teaspoon cinnamon, ground
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla
3 eggs

Preheat oven to 350 degrees F. Mix all the ingredients in a bowl and beat on low for one minute, scraping bowl constantly. Beat on medium for two minutes, scraping bowl occasionally. Pour into a greased 9x13 inch pan. Bake for about 45 minutes. Serves 18.

Per serving: 25g carbohydrates; 1g fiber; 3g protein; 7g fat; 173 calories.

Fried Zucchini
1 zucchini, sliced or cut into sticks
1 egg, beaten
1/2 cup milk
Cracker crumbs
Vegetable oil for frying
Salt and pepper

Wash all the vegetables. Slice the zucchini, onions and squash into thin slices. Put some flour in a bowl. Put egg and milk in another bowl and mix. Place crackers crumbs into a bowl. Put the vegetable oil in a deep saucepan or fry pan and heat to 375 degrees F or until a few crumbs of cracker fry quickly. Dip vegetables into flour, then egg mixture, then cracker crumbs and fry until golden. Drain on paper towels. Salt and pepper to taste and serve hot with Ranch dressing.

Tags: zucchini

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